Vegetarian Recipes

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Roasted Cherry Tomato Capellini Pasta Recipe

The moms at little Aria's preschool gather weekly for lunch so the toddlers get to interact more and have fun while enjoying food together. During these lunches, I've noticed that any round-rod, long strand type of pasta is always a favorite among the little ones. Yesterday, I prepared capellini pasta with roasted tomatoes and it was a true success.

I simply sautéed the very thin noodles in butter with spinach and added pre-roasted cherry tomatoes at the end. I completed the children's meal with small-sized meatballs. It was a great, healthy way to get the children to eat their veggies.
 


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Carrot Bean Curd Rolls Recipe

Carrot Bean Curd Rolls

04.30.15 by Jackie

My husband Lulu hasn't been traveling at all for work these days, so I'm back to my old habits.  I often attempt a similar meal to his, even though he's a vegetarian. That way we can "share the meal" and we can give each other feedback about the food. Last night, I made turkey rolls that I wrapped in carrots. My vegetarian substitute is dried bean curd. So what is dried bean curd, you may ask? Contrary to what you might think, it's not made directly from tofu; it's a more pressed version of soybeans and  is usually smoked; it contains 40% less liquid than standard firm tofu. It's packed with protein, super healthy, yet still flavorful and it's a great meat substitute.

I prepared the filling of the rolls with the dried bean curd, fresh wood ear mushrooms, onions that we grow in our garden and Japanese sweet potatoes for natural sweetness. Remember, you eat with your eyes first! So I enhanced its look by wrapping the rolls in carrot to give them a fancy flair. You'll be surprised; it's not that complicated to make a dish look a bit more appealing. I'll be sharing the meat version tomorrow. Stay tuned!


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7 Great Feta Cheese Recipes Recipe

7 Great Feta Cheese Recipes

04.16.15 by Jackie

My 11-year-old nephew, "Hashoo" (that's what little Aria calls him), is spending the entire day with us. I asked him to publish this post and he suggested writing about his favorite ingredient: feta cheese.

Hashoo is quit the foodie and is an aspiring chef. He loves to cook and improvises his own recipes. He enjoys the subtle brininess of this healthy cheese and likes it crumbled and sprinkled over pasta or salads. I mentioned that our family loves to fry feta cheese and dip it as an appetizer. Guess what? Hashoo was thrilled with the idea so that's exactly what we're going to prepare for lunch today!


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Coconut Roasted Potatoes Recipe

Coconut Roasted Potatoes

04.14.15 by Jackie

After pan-frying fillets of sole for little Aria and myself last night, I realized pairing the fish with roasted potatoes in coconut oil might lack a toothsome bite. In an attempt to create the perfect balance of texture, I added an extra step to the potatoes by breading them with a mixture of breadcrumbs, Parmesan cheese, garlic and coconut shreds. The crunchy potatoes helped balance the texture of the fish and the addition of coconut shreds might sound a bit unusual but it was a reminder of the coconut oil used previously.

You can also find gourmet potato dishes in my first cookbook, Haute Potato, which is an ode to this root vegetable. In this book, I’ve included one of my favorites, which hails from India: a spicy potato cutlet stuffed with ground beef, or kheema. To illustrate the versatility of potatoes, the book is separated into chapters based on the primary flavor profile or texture of the dish. Each section is an exploration of the ways in which the potato can be used. So, though it may start its life in the ground, when combined with the right techniques and ingredients the potato can truly be haute cuisine.


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Roasted Carrot and Brussels Sprout Pasta Recipe Recipe

There are many ways of preparing Brussels sprouts. My favorite is probably roasting them but this can take a long time. This is a different approach with 3 steps: boiling, roasting and sautéing the vegetable. To add extra sweetness I cooked them with baby carrots.

I combined the carrots and Brussels sprouts with pasta, which is a great strategy for tempting my little one to eat healthy, nutritious food. The pasta sauce consisted of simple tomato sauce, Pecorino cheese and a bit of almond butter for extra protein. Voilà!

 


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